Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter - up to

  2. 2 10 1/2 lbs 4767g / 168oz Unbleached flour

  3. 5 1/2 tablespoons 82ml Salt

  4. 2 3/4 lbs 1248g / 44oz Vegetable shortening Cold water For The Filling

  5. 4 cups 640g / 22oz Unrefined brown sugar - (piloncillo), or dark brown sugar

  6. 3/4 cup 46g / 1.6oz Unbleached flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Butter 2 baking sheets, and set aside. Prepare the dough: Put flour and salt on a pastry board. Mix in shortening, using fingertips, until gritty consistency is obtained. Slowly add cold water, kneading until the dough is soft and elastic, about 40 minutes (your grandmother must have loved to cook, that's not in the recipe!!) Cover dough, and set aside for 4 hours. If dough is thin, let sit twice as long. Re-knead for 8 minutes. Form about 30 2 inch balls with the dough. Using a rolling pin, flatten balls into circles, about 4 inches in diameter. The dough will shrink, so turn and roll on both sides. Prepare the filling: Combine sugar and flour. Put 11/2 to 2 tablespoons of the filling in the center of a dough circle. Cover with another circle, and seal edges. Remove any excess dough with a knife. Continue until all the circles are filled. Place turnovers on prepared baking, and bake for 35 minutes or until golden brown. Remove, and place in a basket. Serve warm. The turn over dough can also be filled with pumpkin filling. Makes 15 coyotas.


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